Butterhorns

Seriously amazing. You will never want to make another dinner roll in your life. A very forgiving dough and very versatile. We like to take this dough and fill it with all sorts of things; from ham and swiss to raspberry jam and chocolate. This came from Crystal Paine of Money Saving Mom fame. Another great thing about this recipe, you just half it and it fits perfectly in a breadmaker and then the machine will do all the work for you. Also freezable! :)

(makes 32 rolls)

2 Tablespoons dry yeast, heaping
1/3 cup warm water
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted


In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets.
Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.